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VINAIGRETTE, ROASTED ONION

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EVOO Cookbook

This dressing is good to mellow out hearty winter greens like frisee, radicchio, and endive salad. Serve with softly poached egg and crisp prosciutto and enjoy a winter treat.

Ingredients:

1/2 CUP CHAMPAGNE

1 tablespoon capers, drained, chopped

1 tablespoon dijon mustard

1 cup roasted onions*

1 teaspoon minced parsley

1/4 cup EVOO

1/3 cup grapeseed oil

salt, pepper coriander

1 medium onion, sliced

2 tablespoons EVOO

1/2 teaspoon each sea salt, coriander, & black pepper

Method:

Blend first six ingredients; slowly incorporate the oils. Season with salt pepper and coriander. Toss onto frisee salad greens.

*To prepare roasted onions: Place onions in a medium mixing bowl and add oil and seasonings and toss to combine. Place onto baking sheet; roast at 450°F for 10-15 minutes or until onions are tender and slightly browned. Remove, cool, and puree in food processor. Then add to dressing above.